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Old 06-10-2019, 03:53 PM   #1
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Condensed soup or not?

Im making a vegetarian version of the recipe below.

Its a casserole - type dish and calls for 2 10 oz cans of cream of mushroom soup to be added to the rest of the ingredients.

It does not make any mention of using condensed soup, just says 2 10oz cans of cream of mushroom soup.

Just curious for those have made this type of dish to confirm one way or the other as to what to add.

https://www.cookingchanneltv.com/rec...serole-2108133

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Old 06-10-2019, 04:05 PM   #2
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Quote:
Originally Posted by larry_stewart View Post
Im making a vegetarian version of the recipe below.

Its a casserole - type dish and calls for 2 10 oz cans of cream of mushroom soup to be added to the rest of the ingredients.

It does not make any mention of using condensed soup, just says 2 10oz cans of cream of mushroom soup.

Just curious for those have made this type of dish to confirm one way or the other as to what to add.

https://www.cookingchanneltv.com/rec...serole-2108133
From what I know, these hotdish casseroles are generally made with condensed cream-of soups.
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Old 06-10-2019, 04:12 PM   #3
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Thats kinda what I figured. Im actually veganizing the recipe , so I'm making my own 'cream' of mushroom soup to add. I just wanted to gauge how much I should thicken it up.
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Old 06-10-2019, 04:15 PM   #4
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I substitute creamed soups all the time. This will make the equivalent of two cans.


6 Tbs. butter
2/3 Cup flour
2/3 Cup whole milk
2/3 Cup broth of choice
salt, onion powder, garlic powder to taste
  • Melt butter in a small saucepan over medium heat.
  • Add flour to the melted butter and mix into a paste.
  • Whisk in milk and broth. Whisk briskly until all the flour paste is dissolved making sure to get all of the flour from the edges of the pan.
  • Add garlic and onion powder, salt, and pepper.
  • Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.
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Old 06-10-2019, 06:13 PM   #5
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Question But whut about the mushrooms.

Quote:
Originally Posted by Kayelle View Post
I substitute creamed soups all the time. This will make the equivalent of two cans.


6 Tbs. butter
2/3 Cup flour
2/3 Cup whole milk
2/3 Cup broth of choice
salt, onion powder, garlic powder to taste
  • Melt butter in a small saucepan over medium heat.
  • Add flour to the melted butter and mix into a paste.
  • Whisk in milk and broth. Whisk briskly until all the flour paste is dissolved making sure to get all of the flour from the edges of the pan.
  • Add garlic and onion powder, salt, and pepper.
  • Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.
Could/would you add chopped mushrooms (celery, or whatever the Cream of Somethin' originally was) to the melted butter? Maybe 1/4 cup for two cans?
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Old 06-10-2019, 07:29 PM   #6
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Quote:
Originally Posted by skilletlicker View Post
Could/would you add chopped mushrooms (celery, or whatever the Cream of Somethin' originally was) to the melted butter? Maybe 1/4 cup for two cans?

Sure you could, although with the recipe that Larry posted, the additions would likely get lost.
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Old 06-10-2019, 07:54 PM   #7
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Quote:
Originally Posted by Kayelle View Post
I substitute creamed soups all the time. This will make the equivalent of two cans.


6 Tbs. butter
2/3 Cup flour
2/3 Cup whole milk
2/3 Cup broth of choice
salt, onion powder, garlic powder to taste
  • Melt butter in a small saucepan over medium heat.
  • Add flour to the melted butter and mix into a paste.
  • Whisk in milk and broth. Whisk briskly until all the flour paste is dissolved making sure to get all of the flour from the edges of the pan.
  • Add garlic and onion powder, salt, and pepper.
  • Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.

Thank you Kay, copied and saved! This sounds like a good and easy sub, as I rarely have canned creamed soups in the pantry.
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Old 06-10-2019, 08:48 PM   #8
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Larry, good to see you.


Any of these sauces can be changed to more of condensed mushroom soup white sauce.


Starting with this one, instead of dairy/butter, moving to plant fats.
It uses cashews for the fat and mouth feel.
Skip the onions, or not.
https://sweetsimplevegan.com/2018/01...mushroom-soup/


Then if you want to move towards a different plant fat, then use this type of recipe.
It uses tahini, a seed fat instead of cashews, and skip the nutritional yeast. add mushrooms but it is orange in color. You can taste the red peppers and it is a nice flavor for nacho-ish flavor.

https://detoxinista.com/red-pepper-cheese-dip-vegan/


Then if you want to move towards a no oil sauce (we are for heart reasons), try this one.
It uses no fat, based on potatoes, the texture is smooth (make it in a food processor or strong strong blender). You can make it white by replacing the carrots with cooked onions and more potato. Add mushrooms and skip the nutritional yeast if you don't want a cheesy flavor. It is by far our favorite and we used it on pizza today in it's original form.
https://simpleveganblog.com/fat-free...-cheese-sauce/


Then if you continue no oil, you can make this one.
It has a base of cauliflower, add mushrooms, skip the paprika, turmeric, and nutritional yeast to make it white and non-cheesy in flavor, thicken with corn starch or potato starch. (There are others, that have a stringy type texture (like mozzarella) using tapioca flour--I've had good luck with that.)

https://blog.fatfreevegan.com/2013/0...wer-sauce.html


This last one is great too no oil. Made with red peppers but thickened with oats pulsed in a food processor, or oat flour, and corn starch, but orange nacho-y and cheesy. You can make it in a vitamix or for me, a regular blender, then heat to thicken on the stove.

https://www.copymethat.com/r/7jwomBD...-cheese-sauce/


To get the mouth feel of oil without oil, you can put a teaspoon of cornstarch in water, whisk it and cook until clear, then use that. Or I've found that xanthan gum, a quarter teaspoon to a 1/2 cup of broth or water, mixed cold, gives that same oil mouth feel.



I've tried most of these working through having no oil ways to serve different whole food plant based foods. My hubs is thrilled with that potato cheese sauce, eats it on ww macaroni. I've used it on toast with asparagus for a lunch.



I learned a lot from an indian woman who was teaching me how to get more 'sauce' in my curries, she cooks up some of the softer vegetables first with the spices, then kills them with an immersion blender, then continues on by adding the larger vegetable pieces and cooking them until tender crisp. The sauce taught me everything I was wondering about.
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